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New Orleans-Style Chicken Recipe
New Orleans-Style Chicken Recipe photo by Taste of Home

New Orleans-Style Chicken Recipe

Read Reviews (12)
4.48 12
Publisher Photo
This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES: 6 servings


  • 1-1/4 pounds boneless skinless chicken breasts, cubed
  • 3 teaspoons canola oil, divided
  • 2 medium carrots, chopped
  • 2 large portobello mushrooms, stems removed, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 3 garlic cloves, minced
  • 2-3/4 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (8 ounces) red beans and rice mix
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/3 cup shredded Asiago cheese

Nutritional Facts

1-1/3 cups equals 381 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 891 mg sodium, 50 g carbohydrate, 9 g fiber, 30 g protein.


  1. In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer.
  2. Add water; bring to a boil. Stir in the beans, rice mix and chicken; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender.
  3. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese. Yield: 6 servings.
Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.
Originally published as New Orleans-Style Chicken in Taste of Home August/September 2007, p18

Nutritional Facts

1-1/3 cups equals 381 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 891 mg sodium, 50 g carbohydrate, 9 g fiber, 30 g protein.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for New Orleans-Style Chicken(12)

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Reviewed Mar. 4, 2014

This is absolutely delicious! A stand-by-itself meal with just the right amount of Cajun kick!

I served it in a soup bowl, as it's like a stew, accompanied by a hurricane in celebration of Fat Tuesday. Excellent recipe that I will most definitely make repeatedly !

I made 3 small changes:

1) tossed the cubed chicken breast in Cajun seasoning before browning

2) added 1 lb of precooked andouille sausage cut into cubes and browned with the chicken

3) used chicken broth rather than water


Reviewed Mar. 28, 2013

My husband I like to vist LA during Mardi Gras season, but didn't make it there this year. I wanted to make a NOLA style dish for celebrating Mardi Gras at home and came apon this recipe. I add a pound of Andouille Sausage (slliced). I bought the minute rice by accident, so I reduced the water (which by the way cut down on the cooking time).

My family went crazy for this dish. Unlike the traditional Jambalya, this is a healthy dish. I have made it many times since Mardi Gras and my family enjoys it every time.

Reviewed Mar. 1, 2012

We made this for Fat Tuesday! Just delicious~left out the mushrooms because of my son-in-law's dislike and we added shrimp! So good-everyone loved it!

Reviewed Feb. 20, 2012

This was one of the first recipes I tried from the Taste of Home Cookbook and it was so delicious.

Reviewed Feb. 9, 2012

Usually when I try a recipe for the first time, I'll make notes for adjustments to it for the next try. This recipe needs no adjustment, it's savory and delicious as it is.

The leftovers will probably be really killer good tomorrow! Good noms.

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